JP2021108553A - Method for cooking food prepared by coating ingredients with egg, and product for the same - Google Patents

Abstract

To provide means capable of preparing food such as omelet rice using a microwave oven by coating ingredients with a thin egg film to make it possible to cook tasty food inhibited in uneven heating of the ingredients and the egg, in addition, the food having good appearance in the egg film finished softer.SOLUTION: Provided is a method for cooking food by coating ingredients with a thin egg film using a microwave oven cooking packaging material. The method for cooking includes a step of feeding liquid egg to the microwave oven cooking packaging material in which the ingredients are brought together on a bottom part and then heating it with the microwave oven, wherein an oil amount of the ingredients is 2 to 22%, and a water content is 33 to 57%. In the step, it is preferable to feed a whole amount of the liquid egg in a state divided in two times and heat it every feeding with the microwave oven.SELECTED DRAWING: None

Description

The present invention relates to a food product in which ingredients such as omelet rice are coated with eggs and can be cooked using a microwave oven.

Against the background of time-saving needs, the demand for foods cooked in microwave ovens is on the rise. A microwave oven heats food from the inside at once, causing the temperature of the food to rise sharply. In addition, depending on the position of the food in the refrigerator and the size of the food, the heating may be uneven, such as the heat not being distributed throughout the food. Therefore, there is a problem that it is difficult to cook ingredients such as eggs in a microwave oven.

In order to solve this problem, the heating time has been studied, and foods containing eggs as the main ingredient, such as omelets, can be cooked in a microwave oven. For example, ingredients such as omelets are stored in a bag-shaped packaging material for cooking in a microwave oven in advance, and eggs (liquid eggs) are added during cooking, mixed with the ingredients, and then heated in a microwave oven for an appropriate time. As a result, products that can be cooked with omelets are already on the market. However, unlike omelets, which are foods in which eggs and ingredients are mixed, foods such as omelet rice, in which eggs wrap the ingredients, cause uneven heating of the eggs and ingredients. Because it is easy, there are many problems in designing products that can be cooked deliciously and easily. In particular, for products containing cooked rice as the main ingredient of ingredients, it is difficult to obtain a suitable texture by heating in a microwave oven.

The present invention makes it possible to easily cook delicious foods such as omelet rice, which can be cooked using a microwave oven and whose ingredients are coated with eggs, in which uneven heating of the ingredients and eggs is suppressed. One of the challenges is to provide a means of doing so. Further, in a further aspect of the present invention, it is also an object of the present invention to provide a means for cooking the above-mentioned food with a good-looking egg coating and a softer egg.

The present inventor has found that by adjusting the oil content and the water content of the ingredients to specific ranges, it is possible to easily cook a delicious food having both the texture of the ingredients and the texture of the egg. In addition, at this time, instead of adding the whole amount of the egg at one time, it is added in two portions and the like, and each addition is heated for an appropriately adjusted time, so that the appearance of the egg coating is improved. I also found that it is possible to cook foods with soft eggs.

That is, the present invention includes the following matters.
[1]
A method of cooking food that uses egg-covered ingredients using packaging materials for microwave oven cooking.
The cooking method includes a step of putting a liquid egg into a microwave oven cooking packaging material in which ingredients are collected at the bottom and then heating the egg in a microwave oven.
A cooking method in which the oil content of the ingredients is 2 to 22% and the water content is 33 to 57%.
[2]
Item 2. The cooking method according to Item 1, wherein the ingredients have an oil content of 10 to 22% and a water content of 36 to 52%.
[3]
Item 2. The cooking method according to Item 1 or 2, wherein the ingredients include cooked rice.
[4]
The cooking method according to any one of claims 1 to 3, wherein in the step, the whole amount of the liquid egg is added in two portions and heated in a microwave oven each time.
[5]
It is a product for cooking foods whose ingredients are covered with eggs in a microwave oven.
A product in which an ingredient for coating with an egg having an oil content of 2 to 22% and a water content of 33 to 57% is contained inside a packaging material for microwave oven cooking.
[6]
Item 2. The product according to Item 5, wherein the ingredients have an oil content of 10 to 22% and a water content of 36 to 52%.
[7]
Item 5. The product according to Item 5 or 6, wherein the ingredient contains cooked rice.
[8]
Item 6. The product according to any one of Items 5 to 7, wherein the microwave cooking packaging material includes a folding line for collecting the ingredients at the bottom.
[9]
Item 2. The product according to any one of Items 5 to 8, which is a normal temperature distribution product or a refrigerated distribution product in which the ingredients are sealed.

INDUSTRIAL APPLICABILITY According to the present invention, foods such as omelet rice whose ingredients are coated with eggs can be cooked deliciously, easily and visually using a microwave oven.

FIG. 1 is a photograph showing an example of a sample (AF and control) of chicken omelet rice cooked by the cooking method (twice method) of the present invention in Example 1. FIG. 2 is a photograph showing an example of a sample (a-ka and control) of curry omelet rice cooked by the cooking method (twice method) of the present invention in Example 1. FIG. 3 is a photograph showing an example of each sample of chicken omelet rice (see Example 2) and curry omelet rice cooked by the cooking method of the present invention (one-time method, two-time method or three-time method).

-Cooking method-
The cooking method of the present invention is a cooking method of a food whose ingredients are covered with eggs (hereinafter, may be simply referred to as "food of the present invention") using a packaging material for microwave oven cooking. A step of putting a liquid egg into a packaging material for cooking in a microwave oven in which ingredients are collected at the bottom and then heating the egg in a microwave oven (hereinafter, may be simply referred to as a "step of the present invention") is included. The ingredient is a cooking method in which the amount of oil and the amount of water are each in a specific range.

The "ingredient" is not particularly limited as long as it can be covered with an egg and eaten, and various ingredients generally covered with an egg and eaten can also be used in the present invention. .. The composition of the ingredients, seasonings, etc. contained in the ingredients and the total amount of the ingredients can be appropriately adjusted according to the food of the present invention.

For example, when the food of the present invention is omelet rice, the ingredients include at least cooked rice (mainly cooked rice), and if desired, seasoned with ingredients other than cooked rice and seasonings (chicken rice, dry curry, etc.) It can be fried rice, etc.). The amount of cooked rice and other ingredients (meat such as bacon and minced meat; vegetables such as chopped, sautéed, paste, and puree) in the ingredients for omelet rice can be adjusted as appropriate. For example, cooked rice is 5 ~ 45% by weight, and other ingredients can be 5 to 50% by weight. The total amount of the ingredients for omelet rice can be, for example, 40 to 180 g per serving of the food of the present invention (one product of the product of the present invention).

When the food of the present invention is omsoba, the ingredients may include at least noodles (mainly noodles) and, if desired, seasoned with ingredients other than noodles and seasonings (fried noodles, etc.). .. The amount of noodles and other foodstuffs in the ingredients for omsoba can be appropriately adjusted, and for example, the noodles can be 5 to 45% by weight and the other foodstuffs can be 5 to 50% by weight. Further, the total amount of the ingredients for omsoba can be, for example, 40 to 180 g per serving of the food of the present invention (one product of the product of the present invention).

Ingredients include appropriate amounts of seasonings or other additives (additives) such as sugar, sugar alcohols, salt, extracts, wheat flour, starch, dried egg whites, curry powder, spices, seasonings, antioxidants, flavors, coloring. It can include charges and the like.

The oil content of the ingredients is usually 2 to 22%, preferably 10 to 22%, and more preferably 11 to 18%. The oil content of the ingredient in the present invention is a value (% by weight) obtained by measuring the ratio of the weight of the oil content in the ingredient to the weight of the entire ingredient by the modified Babcock method. In the modified Babcock method, a mixed reagent of concentrated sulfuric acid 60% perchloric acid-glacial acetic acid (1: 1, V / V) is added to the ingredients, and the specific gravity of fat is 0.92 to the volume of the raised fat (oil). The value obtained by multiplying by the multiplication factor and further multiplying by the correction coefficient of 0.95 is regarded as the weight of the oil content. Such an amount of oil is contained in food oils and fats such as vegetable oils, animal oils, butters, margarines, and processed oils and fats added at the time of preparing ingredients, as well as foodstuffs such as meat and seasonings (seasoning oils). Although it is derived from fats and oils, the amount of oils can also be adjusted within a desired range by mainly adjusting the amount of fats and oils added for food.

The water content of the ingredient is usually 33 to 57%, preferably 36 to 52%, and more preferably 40 to 50%. The water content of the ingredient in the present invention is a value (% by weight) measured by an infrared moisture meter as a ratio of the weight of the moisture in the ingredient to the weight of the entire ingredient. Such water content is derived from water or ice added at the time of preparing ingredients, as well as water contained in ingredients such as rice and vegetables and seasonings, but mainly water or ice is added. By adjusting the amount, the amount of water can also be adjusted within a desired range.

The total amount of oil and water in the ingredients can be adjusted as appropriate, but is usually in the range of 54 to 70%, preferably 57 to 63%.

The egg covering the ingredients may be in the form of a skin of a desired thickness to cover the surface of the collected ingredients. It is permissible that the egg is not partially covered (the ingredients are exposed), but there should be as few such parts as possible, that is, the entire ingredients should be covered (wrapped). ) Is preferable in appearance.

For the "liquid egg" (melted egg), it is preferable to melt the egg so that the yolk and white are as uniform as possible. Adding milk to the liquid egg is preferable because the egg covering the ingredients is finished more fluffy. If desired, seasonings and the like can be added to the liquid egg. The amount of liquid egg can be appropriately adjusted according to the shape and surface area of the collected ingredients. For example, 100 g (two M sizes) of liquid eggs can be used for one serving of the food of the present invention (one product of the product of the present invention).

In carrying out the process of the present invention, when the ingredients are not gathered at the bottom (for example, when the product of the present invention is used in which the ingredients are filled in the entire inside of the packaging material for microwave oven cooking). It is appropriate to first collect the ingredients at the bottom of the microwave cooking packaging. The shape and surface area of the collected ingredients are not particularly limited and can be adjusted as appropriate. When the food product of the present invention is omelet rice, a boat-shaped, oval-shaped or rectangular-shaped shape is preferable as in the case of general omelet rice. For example, after opening the packaging material for microwave cooking, expanding the bottom, breaking the contained ingredients and collecting them at the bottom, bend the packaging material at a predetermined height from the bottom, and hand from the outside of the packaging material. By pressing with, the contained ingredients may be arranged into the above-mentioned shape.

In the process of the present invention, a separately prepared liquid egg is put into a packaging material for microwave cooking in which ingredients are collected at the bottom. The liquid egg charging method may be a method in which the entire amount is charged once and heating in a microwave oven is performed once (referred to as "one-time method" in the present specification), or the liquid egg may be charged. The total amount may be added in two portions (for example, approximately half the amount each) and heated in a microwave oven for each addition (referred to as "double method" in the present specification), or the total amount of liquid eggs. May be added in three portions (for example, approximately 1/3 each) and heated in a microwave oven for each addition (referred to as "three-time method" in the present specification). In the one-time method, since the ingredients on the bottom side are hard to be covered, the possibility of obtaining the food of the present invention which is preferable in appearance is low, and since the whole amount of the liquid egg is heated together, the texture tends to be hard. It is in. The two-step method is preferable because the whole ingredient is easily covered and the food product of the present invention, which is visually preferable, is more likely to be obtained, and the egg is finished softer. The three-time method increases the time and effort of cooking, but makes the texture of the egg softer (the soft-boiled egg tends to appear).

The heating time in the process of the present invention can be appropriately adjusted in consideration of the weight of the food (ingredients and liquid eggs), the type of food, the finish of the texture of the ingredients and eggs, the output of the microwave oven, and the like. When the steps of the present invention are carried out by the two-time method or the three-time method, the total heating time performed two or three times in those steps is substantially equal to the heating time when the steps are carried out by the one-time method. The heating time for each time may be substantially equal, or may be adjusted according to the amount of liquid eggs charged at each time.

The "packaging material for microwave oven cooking" may have a shape capable of cooking foods in which the ingredients are covered with eggs. For example, a packaging material for cooking in a microwave oven has a bag shape whose bottom can be expanded, and can be made to stand on its own in a microwave oven while containing ingredients arranged in a desired shape and charged liquid eggs. It can be done.

The packaging material for microwave cooking can be provided with various structures as required. For example, a packaging material for microwave cooking typically has a chuck structure in the vicinity of the opening so that the product can be opened, a liquid egg is added, and then resealed for cooking. Provide sealing means. Further, the packaging material for cooking in a microwave oven may have a structure (steaming portion) that allows the pressure to escape when the internal pressure reaches a predetermined pressure or higher due to heating in the microwave oven. As described above, the packaging material for microwave cooking preferably has a bending line for collecting the ingredients at the bottom in order to facilitate the shaping.

The material of the packaging material for microwave cooking (film material) is not particularly limited, and is suitable for cooking in a microwave oven, and is usually subjected to high-pressure sterilization such as retort sterilization when further enclosing the ingredients. It can be appropriately selected from materials suitable for the above. Films made of such materials include, for example, polyesters such as polyethylene terephthalate (PET), polyethylene naphthalate (PEN) and polybutylene terephthalate (PBT), polyolefins such as polyethylene (PE) and polypropylene (PP), and nylon. Polypropylene (PA) such as -6, nylon-66, polycarbonate (PC), polyacrylonitrile (PAN), polyimide (PI), polyvinyl alcohol (PVA), polyvinylidene chloride (PVDC), ethylene-vinyl alcohol copolymer ( Stretched or unstretched films such as EVOH); nylon-6 / metaxylylene diamine nylon 6 co-extruded films; polypropylene / ethylene-vinyl alcohol copolymer co-extruded films and the like. Further, a composite film in which two or more of the above-mentioned films are laminated by various lamination methods can also be mentioned. The thickness of the film (thickness of each film in the case of a composite film) can be adjusted as appropriate. For example, a laminated film composed of unstretched polypropylene (CPP) having a thickness of 60 μm and PET having a thickness of 12 μm can be used. Can be used. If necessary, known additives such as antistatic agents, ultraviolet absorbers, plasticizers, lubricants, and colorants can be added to the film.

The above-mentioned packaging materials for microwave oven cooking that can be used in the present invention are known, and for general matters thereof, for example, Japanese Patent Application Laid-Open No. 2013-28353 can be referred to.

-Product-
The product of the present invention is a product capable of carrying out the cooking method of the present invention as described above, that is, a product for cooking a food in which ingredients are coated with eggs in a microwave oven according to the cooking method of the present invention. It is a product in which an ingredient for coating with an egg having a predetermined oil content and water content as described above is housed inside a microwave cooking packaging material.

Since the ingredients contained in the product of the present invention are ingredients for coating with eggs at the cooking stage, they are not yet coated with eggs in the product. In addition, the product of the present invention is typically a normal temperature distribution product or a refrigerated distribution product in which ingredients are housed (sealed). Therefore, for example, the frozen food containing the already completed “food in which the ingredients are coated with eggs” (omelet rice, etc.) can be clearly distinguished from the product of the present invention.

The method for producing the product of the present invention is not particularly limited, and the product can be produced according to a general product for microwave cooking or containing (sealed) other ingredients. For example, by preparing ingredients using desired raw materials (ingredients, seasonings, additives, etc.), filling the desired amount of ingredients into the packaging material for microwave oven cooking, sealing, and then retort sterilizing. , The product of the present invention is obtained.

For other matters relating to the ingredients in the product of the present invention, the packaging material for microwave cooking, and the method of using the product of the present invention, the matters described therein can be referred to in relation to the cooking method of the present invention. ..

For technical matters not specifically specified in the present specification, those skilled in the art can refer to conventional general technical matters or known technical matters in the technical field related to foods such as microwave cooking products. It can be applied as appropriate, whereby the present invention can be practiced based on the matters described in the present specification.

[Example 1]
Ingredients for chicken omelet rice (Table 1: Samples (A) to (F) and control sample) and ingredients for curry omelet rice (Table 2: Sample (A)) containing the amount of oil and water shown in the table below. ~ (F) and control sample) were prepared.

The ingredients for chicken omelet rice ingredients are: rice, onions, tomato ketchup, margarine, vegetable oil, yellow peppers, chicken, tomato paste, bacon, sugar, chicken bouillon, pork extract, starch, flavored cooking oil, garlic, Spices, yeast extracts, salt, wheat flour, egg white powder, seasonings (amino acids, etc.), powders, antioxidants (vitamin C), flavors, color formers (Na nitrite), colorants (bacon, carotene), water. Among these raw materials, the oil content was adjusted by changing the blending amount of margarine, vegetable oil and flavored edible oil depending on the sample, and the water content was adjusted by changing the blending amount of water depending on the sample. The blending amount of other raw materials is common to each sample.

Ingredients for curry omelet rice are: rice, vegetable oil, onions, beef fat, chicken, sautéed onions, chicken bouillon, margarine, fondovo, sugar, chutney, spices, starch, curry flour, tomato paste , Beef extract seasoning, yeast extract, salt, flour, egg white powder, seasoning (amino acids, etc.), acidulant, coloring agent (caramel, turmeric, carotene), fragrance, water. Among these raw materials, the oil content was adjusted by changing the blending amount of vegetable oil, beef fat and margarine depending on the sample, and the water content was adjusted by changing the blending amount of water depending on the sample. The blending amount of other raw materials is common to each sample.

After filling the ingredients of each sample with 115 g / pack, the retort sterilized at 121 ° C. for a predetermined time according to the Food Sanitation Law to obtain a sample product (retort pouch). The oil content of each sample product was measured according to the modified Babcock method by removing the ingredients from the retort pouch. The water content of each sample product was measured by taking out the ingredients from the retort pouch and using an infrared moisture meter (“FD-800” manufactured by kett).

Using each sample product, omelet rice was cooked by the "double method" according to the following procedure. Before adding the first liquid egg, open the retort pouch, widen the bottom, break the ingredients on the side of the pouch and collect it at the bottom, fold the pouch about 3 cm from the bottom along the bending line, The ingredients were arranged into a boat shape (short side about 5 cm, long side about 15 cm, height about 1.5 cm) by pressing from above.
(Twice method)
(1) 130 g of liquid egg was used by adding 30 g of milk to 100 g of eggs (for two M balls) and mixing them.
(2) The above-mentioned liquid egg injection and heating with a microwave oven (500 W) were performed in two steps. For the first time, 65 g of liquid egg was added and heated for 100 seconds. The second time, 65 g of liquid egg was added and heated for 110 seconds.

For the omelet rice (see Figures 1 and 2 as an example) obtained by cooking each sample product, the texture of the ingredients (especially cooked rice) and eggs, and the top of the pouch, the bottom of the pouch, the sides, and the long sides were prepared by five panelists. A qualitative sensory evaluation was performed from the appearance of the two-divided cross section (both sides) and the short-sided two-divided cross section (both sides). Each of the sample products was evaluated as a product exhibiting the effects of the present invention, capable of cooking delicious foods (omelet rice) in which uneven heating of ingredients and eggs was suppressed to a certain level or less. Then, when the omelet rice cooked from each sample product was evaluated in more detail in terms of texture and appearance, it could be classified into the ranks shown in the table below. In one aspect of the present invention, the oil content and water content of the sample ingredients are classified into a normal range in the range corresponding to ranks III-a and b, a preferable range in the range corresponding to ranks II-a and b, and rank I. The corresponding range can be positioned as a more preferable range.

[Example 2]
Using the same "control" product and liquid egg of chicken omelet rice as in Example 1, "one-time method", "two-time method" or "three-time method" according to the procedure summarized in the table below. 50 packs of omelet rice were cooked.

After cooking, five panelists gave a qualitative sensory evaluation of the overall tendency of 50 packs of omelet rice (see Fig. 3 as an example) obtained by cooking each sample product in the same manner as in Example 1. went. Each of the cooking methods was evaluated as a cooking method having the effect of the present invention, which can cook delicious foods (omelet rice) in which uneven heating of ingredients and eggs is suppressed to a certain level or less. For the 1-time method and the 2-time method, the details of the sensory evaluation and the tendency of 50 packs of the coating condition and the inclination of the ingredients (the number of applicable packs) are shown in the table below. From the viewpoint of both texture and appearance, it can be said that the two-time method is preferable to the one-time method. In the three-time method, the texture of the egg is softer than that of the one-time method and the two-time method, and the coating is good, but a relatively small amount (130 g) of liquid egg is heated in three times for cooking. It takes a lot of time and effort, and it can be said that there is a problem in terms of practicality because it becomes clear with a microwave oven.

Claims (9)

A method of cooking food that uses egg-covered ingredients using packaging materials for microwave oven cooking.
The cooking method includes a step of putting a liquid egg into a microwave oven cooking packaging material in which ingredients are collected at the bottom and then heating the egg in a microwave oven.
A cooking method in which the oil content of the ingredients is 2 to 22% and the water content is 33 to 57%. The cooking method according to claim 1, wherein the ingredients have an oil content of 10 to 22% and a water content of 36 to 52%. The cooking method according to claim 1 or 2, wherein the ingredients include cooked rice. The cooking method according to any one of claims 1 to 3, wherein in the step, the whole amount of the liquid egg is added in two portions and heated in a microwave oven each time. It is a product for cooking foods whose ingredients are covered with eggs in a microwave oven.
A product in which an ingredient for coating with an egg having an oil content of 2 to 22% and a water content of 33 to 57% is contained inside a packaging material for microwave oven cooking. The product according to claim 5, wherein the ingredients have an oil content of 10 to 22% and a water content of 36 to 52%. The product according to claim 5 or 6, wherein the ingredients include cooked rice. The product according to any one of claims 5 to 7, wherein the microwave cooking packaging material includes a folding line for collecting the ingredients at the bottom. The product according to any one of claims 5 to 8, which is a normal temperature distribution product or a refrigerated distribution product in which the ingredients are sealed.

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